Thursday, March 3, 2011

Zesty Ravioli Skillet

Who doesn't struggle to get a good meal on the table every night of the week? It is such a challenge and we all need quick, easy prep meals in our "repertoire" to be efficient. For a weeknight dinner I love it when the meal has 4 basic elements—fast, inexpensive, tasty and yes, healthy. Okay, I'll be honest, I'm feeling good if I can pull off one of those. On some evenings I'm just happy to get dinner on the table!

This ravioli dish comes together in about 20 minutes, it is around $2.00 a serving. It's very tasty, and although "healthy" can be a relative term, it certainly "makes the grade" around the Packed Table. And, if you are one who is vegetarian, or likes to throw meatless dishes into the mix, then we have another added option.

This dish is a winner all the way around. Don't be afraid to add the jalapeño pepper. With the seeds removed and the pepper cooked it diminishes the fiery kick, yet intensifies the flavor.

Zesty Ravioli Skillet

  • 1/3 cup heavy whipping cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 6 0unces grated or sliced provolone cheese
  • 1 tablespoon olive oil
  • 1 small jalapeno pepper, seeded
  • 2 garlic cloves, pressed
  • 2 cans diced tomatoes with onions, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 pkg (24 ounce) small frozen cheese ravioli
  • Halved grape tomatoes (optional)
Wash spinach and drain. Set aside.
Add oil to 12 in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to skillet; cook and stir 1 minute or until crisp-tender. Press garlic into skillet, cook and stir 15-20 seconds or until fragrant.
Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach start to wilt.
Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield - 8 servings

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